If you’re looking for a cozy, satisfying dish that brings together vibrant flavors and wholesome ingredients, the White Bean and Pesto Bake Recipe is a must-try. This hearty bake marries tender long grain brown rice with creamy cannellini beans and the fresh, bright notes of pesto and cherry tomatoes. The crispy panko and Parmesan topping adds a delightful crunch that makes this dish irresistible. Perfect for family dinners or meal prepping, this recipe offers comfort without fuss, blending simple pantry staples into a delicious, colorful meal.
Ingredients You’ll Need
Nothing complicated here—each ingredient in the White Bean and Pesto Bake Recipe plays a crucial role in balancing taste, texture, and color, making it a straightforward but impressive dish to prepare.
- 2 cups vegetable broth: This infuses the rice with flavor and keeps everything moist during baking.
- 1 cup long grain brown rice: It provides a nutty base with a pleasing chew that soaks up the broth beautifully.
- 1 (15 oz) can cannellini beans, rinsed and drained: Adds creamy protein and a smooth texture to the dish.
- â…“ cup pesto: Bursts of herbaceous, garlicky goodness that tie all the flavors together.
- 2 ½ cups halved cherry tomatoes: They add juiciness, sweetness, and a pop of color that brightens every bite.
- ½ cup panko crumbs: For that irresistible crunchy topping that contrasts perfectly with the creamy base.
- ¼ cup grated Parmesan cheese: Adds a salty, nutty finish that crisps beautifully under the broiler.
- Salt: Enhances all the natural flavors throughout the bake.
How to Make White Bean and Pesto Bake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F, so it’s hot and ready for the bake. This step ensures a perfectly cooked dish with a nicely melded texture.
Step 2: Heat the Broth
Warm the vegetable broth in a microwave-safe bowl until boiling. Using hot broth is key to properly cooking the rice evenly as it bakes.
Step 3: Combine the Base Ingredients
In an 8×8-inch baking dish, mix together the brown rice, rinsed cannellini beans, vibrant pesto, a pinch of salt, and juicy halved cherry tomatoes. This creates a flavor-packed medley ready to soak up the broth.
Step 4: Pour Broth and Stir
Carefully pour the hot vegetable broth over the rice and bean mixture, then stir everything to distribute the broth evenly. This step ensures each grain of rice cooks up tender and flavorful.
Step 5: Bake Covered
Cover the dish tightly with aluminum foil and bake it for 60 to 65 minutes. This gentle baking steams the rice perfectly while allowing all the ingredients to meld together into a harmonious bake.
Step 6: Check and Uncover
After the initial baking period, remove the foil and check the liquid level. If the mixture looks too wet, bake uncovered for a few more minutes to evaporate excess moisture and prevent sogginess.
Step 7: Add Topping and Broil
Sprinkle the panko crumbs and grated Parmesan cheese evenly over the top, then place the dish under the broiler just until the topping turns a golden, crispy delight. This final step transforms the bake with a crunchy, savory crust that’s simply irresistible.
How to Serve White Bean and Pesto Bake Recipe
Garnishes
Add a fresh flourish by garnishing with a sprinkle of chopped fresh basil or parsley. A little extra drizzle of high-quality olive oil or a squeeze of lemon juice over the top can also brighten and elevate the final presentation.
Side Dishes
This bake is a hearty main on its own, but pairing it with a crisp green salad or steamed seasonal vegetables adds refreshing balance. For a more indulgent meal, serve alongside garlic bread or roasted root vegetables to round out the plate.
Creative Ways to Present
For a stylish twist, spoon the White Bean and Pesto Bake Recipe into individual ramekins or mini cocottes before baking. This creates charming single-serve portions perfect for dinner parties or family meals. You can also sprinkle toasted pine nuts or a dollop of ricotta on top for extra flair.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. The flavors only get better as they meld overnight, making this a superb dish for next-day lunches or dinners.
Freezing
If you want to save time on busy days, freeze portions of the bake in freezer-safe containers for up to 2 months. Be sure to label and date the containers for convenience, and thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven at 350°F covered loosely with foil to maintain moisture. You can also warm portions in the microwave, adding a splash of water or broth to keep it from drying out. Re-crisp the topping by broiling for a minute or two if desired.
FAQs
Can I use white beans other than cannellini for this recipe?
Absolutely! Great Northern beans or navy beans work just as well and will maintain the creamy texture you’re aiming for in this bake.
Is it possible to make this dish vegan?
Yes, simply skip the Parmesan or use a vegan cheese alternative and make sure your pesto is dairy-free. This keeps the dish rich and flavorful while adhering to a vegan diet.
Can I substitute quinoa or another grain for the brown rice?
You can, but cooking times and liquid ratios will change. Quinoa cooks faster and requires less liquid, so adjust accordingly to avoid a mushy or undercooked bake.
How spicy is this dish?
This White Bean and Pesto Bake Recipe is mild and packed with fresh herbal flavor rather than heat, making it perfect for all palates. You can add red pepper flakes if you prefer a little kick.
What’s the best way to ensure the rice cooks perfectly in the bake?
Using boiling broth and covering the dish tightly for most of the baking time is key. This steams the rice gently and evenly, ensuring a tender, fluffy texture throughout.
Final Thoughts
There’s something truly comforting about a dish that feels homemade, nourishing, and bursting with flavor all at once, and this White Bean and Pesto Bake Recipe delivers exactly that. It’s easy to prepare, impressive to serve, and perfect for whatever occasion you have in mind. I can’t wait for you to make it your own and enjoy every delicious bite!
Print
White Bean and Pesto Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
This White Bean and Pesto Bake is a hearty and comforting one-dish meal combining nutty brown rice, creamy cannellini beans, and vibrant cherry tomatoes all enhanced with flavorful pesto. Topped with crispy panko and Parmesan, it’s a satisfying vegetarian casserole perfect for a cozy dinner.
Ingredients
Main Ingredients
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- â…“ cup pesto
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Heat Broth: Warm the vegetable broth in a microwave-safe bowl until it’s boiling; this will ensure even cooking of the rice in the oven.
- Combine Ingredients: In an 8×8 inch baking dish, mix together the brown rice, rinsed cannellini beans, pesto, a pinch of salt, and halved cherry tomatoes until well combined.
- Add Broth: Pour the hot vegetable broth over the rice and bean mixture, stirring gently to distribute the broth evenly.
- Bake Covered: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 60 to 65 minutes, allowing the rice to absorb the broth and cook through.
- Check and Continue Baking: Carefully remove the foil and check if the liquid has been absorbed. If there is still excess liquid, continue baking uncovered until the rice is tender and liquid is absorbed, about 5-10 additional minutes.
- Add Topping and Broil: Sprinkle the panko crumbs and grated Parmesan cheese evenly on top of the casserole. Place under the oven broiler for a few minutes until the topping turns golden brown and crispy. Watch carefully to prevent burning.
Notes
- You can substitute quinoa for brown rice for a different texture and added protein.
- Use gluten-free panko crumbs to make this dish gluten-free.
- Add fresh basil or spinach for extra greens and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- If you prefer a spicier bake, add red pepper flakes to the mix before baking.
